ANZAC biscuits are like steak…. stay with me… everyone has an opinion on how to cook the perfect steak and similarly, what makes a “perfect” ANZAC biscuit is just as contentious.
My recipe was born out of desperation to recreate the flavours and smells of my Nanna’s Kitchen. After playing around with a few variations, this is the recipe that tastes the most like my Nanna’s. The combination of brown sugar and raw sugar gives the biscuits crispy edges with a chewy centre, just the way I like them.
1 cup plain flour
1 cup rolled oats
1 cup desiccated coconut
¾ cup brown sugar
¼ cup raw sugar
2 tablespoons golden syrup
2 tablespoons water
1 teaspoon Bi-Carb soda
Preheat your oven to 160∞C.
Line two large baking trays with baking paper.
Pour the flour, oats, coconut and sugars into a large mixing bowl. Mix the dry ingredients together until they are well combined.
Cut the butter into small cubes and pop it in a small saucepan. Add the golden syrup and water to the saucepan and melt the ingredients together over a low heat. Once the butter has completely melted, add the Bi-Carb soda and stir until it starts to foam.
Pour the golden lava over your dry ingredients and stir until it is mixed through. There should be no dry patches of the mixture when you’re done.
Use a tablespoon measure to scoop tablespoons of the mixture onto the prepared baking trays. You need to leave a good 4cm between the biscuits to allow them to spread.
Bake the biscuits for 15-20 minutes until golden. Allow them to cool for 3-4 minutes before removing them from the trays and cooling them on racks.